Loaded Broccoli Cheese Potato (Print Version)
Creamy potato soup loaded with fresh broccoli and melted sharp cheddar, easily customizable with your favorite toppings.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
4 medium potatoes, peeled and diced (about 4 cups)
05 -
4 cups vegetable or chicken broth
06 -
2 cups fresh broccoli florets
07 -
1 cup shredded sharp cheddar cheese
08 -
1 cup milk
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon paprika (optional)
12 -
Green onions or chives, to taste (optional)
# Steps to Follow:
01 -
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
02 -
Add the diced potatoes to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook for about 15 minutes or until the potatoes are tender.
03 -
Stir in the broccoli florets and cook for another 5 minutes, until the broccoli is bright green and tender.
04 -
Using a potato masher or immersion blender, gently mash some of the potatoes in the soup to create a creamy texture while leaving some chunks for heartiness.
05 -
Reduce the heat to low and stir in the milk, shredded cheddar cheese, salt, black pepper, and paprika (if using). Continue stirring until the cheese is melted and fully combined.
06 -
Taste and adjust seasoning if necessary. Serve hot, garnished with green onions or chives if desired.
# Additional Notes:
01 -
For extra flavor, consider adding cooked bacon or ham bits on top before serving.
02 -
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat over low heat before serving.